Ingredients
Scale
- Unsalted Butter: Adds richness and browns beautifully for a nutty flavor.
- Pumpkin Puree: Provides moisture and a subtle pumpkin flavor.
- Pumpkin Spice: A blend of cinnamon, nutmeg, and cloves for that warm, fall spice.
- Cream of Tartar: Essential for that classic snickerdoodle tang and chewy texture.
- Granulated Sugar and Brown Sugar: Creates the perfect balance of sweetness and chewiness.
Comprehensive Ingredient List with Measurements
- 1 cup (226 g) unsalted butter – to be browned
- 2/3 cup (156 g) Libby’s Pumpkin Puree, room temperature
- 1/2 cup (108 g) granulated sugar
- 1/2 cup + 2 tablespoons (128 g) dark brown sugar, packed
- 2 large egg yolks (38 g), room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cup + 1 tablespoon (208 g) all-purpose flour
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1/3 cup (67 g) granulated sugar for rolling
- 1 teaspoon ground cinnamon for rolling
Instructions
- Preheat Your Oven: Set the oven to 350°F (180°C). Prepare two baking trays with parchment paper and set them aside.
- Brown the Butter: In a large stainless steel pan, melt the butter over medium heat. It will foam, pop, and crackle as it browns — this is normal! Keep a close eye on it, stirring occasionally to prevent burning. When you see browned bits at the bottom and smell a nutty aroma, remove the pan from heat. Pour the browned butter into a glass measuring cup and chill in the refrigerator, stirring every 20 minutes, until it reaches 70-75°F. It should be cool but still in liquid form.
- Prepare the Pumpkin Puree: Spread the pumpkin puree onto a plate. Press a stack of paper towels into the puree to absorb excess liquid. Repeat this process with fresh paper towels until the pumpkin feels drier and resembles soft playdough. Measure to ensure you have about 1/3 cup (68-75 grams) after drying.
- Mix the Sugars and Butter: Once the butter is cool, whisk in the brown sugar and granulated sugar for about 1 minute, or until the mixture resembles wet sand.
- Combine Wet Ingredients: Whisk in the egg yolks, vanilla extract, and prepared pumpkin puree until well incorporated.
- Add Dry Ingredients: Gently fold in the flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined. If the dough is too soft, chill it in the fridge for about 5 minutes.
- Roll in Cinnamon Sugar: In a small bowl, mix together the remaining 1/3 cup of granulated sugar and 1 teaspoon of ground cinnamon. Scoop the dough into 3-tablespoon-sized balls and roll each ball in the cinnamon sugar mixture until evenly coated.
- Bake the Cookies: Arrange the cookie dough balls on the prepared baking sheets, spacing them 2-3 inches apart. Bake one tray at a time for 10-12 minutes, or until the edges are golden brown and the centers are puffed and slightly underbaked. Let the cookies cool completely on a wire rack.
Notes
Presentation Ideas and Perfect Pairings for Pumpkin Snickerdoodles
Serve these cookies with a warm cup of tea, hot chocolate, or a pumpkin-spiced latte. Arrange them on a rustic wooden platter, garnished with cinnamon sticks or star anise for a cozy autumn feel.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes per batch
- Category: Dessert